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Flounder Alla Margherita
Oolala · food.com · 2007 · Original
Neapolitan (asserted)
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Style norms: 55–70% hydration · 800–950°F bake (this recipe: 900°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
454g
Cheese
—
Dough weight
55g
Process
Bake temp
900°F / 482°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (2)
- oilolive oil0.25 cup · 54.5g
- sauce tomato1 can tomato sauce453.6g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter0.3333333333333333 cup · 75.7g
- over cheesesole2 lb · 907.2g
- over cheeseparsley2 tbsp · 3g
- over cheeseoregano leaves1 tsp · 0.5g